Oven-Roasted Stuffed Chicken Recipe
Category: Main Courses
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Chicken | 5 kg |
| Ground Veal | 300 g |
| Smoked Pancetta | 150 g |
| Guanciale (Italian cured meat) | 150 g |
| Fresh Sage | 3 sprigs |
| Fresh Rosemary | 2 sprigs |
| Fresh Thyme | 2 sprigs |
| Red Onions | 150 g |
| Honey | 40 g |
| Brown Sugar | 1 tsp |
| Extra Virgin Olive Oil | 10 g |
| Mustard | 50 g |
| Additional Honey | 50 g |
| Potatoes | 50 g |
| Additional Extra Virgin Olive Oil | 20 g |
| Additional Rosemary | 3 sprigs |
| Ground Black Pepper | To taste |
| Fine Salt | To taste |
Instructions
Start by preparing the stuffing for the chicken. Begin by caramelizing the onions: peel and slice them thinly, then place them in a non-stick pan with a drizzle of olive oil. Cook the onions over low heat for 7 to 8 minutes, stirring occasionally, until they become soft and caramelized. Once the onions are ready, set them aside to cool.
Next, move on to the filling. Finely chop the fresh herbs—sage, rosemary, and thyme—and add them to the ground veal in a large bowl. Incorporate the cooled caramelized onions, ensuring the mixture is evenly combined.
Now, prepare the sauce for the chicken. In a separate bowl, combine mustard and honey, stirring them together until smooth. This tangy and sweet sauce will infuse the chicken with flavor as it roasts.
With the filling and sauce prepared, it’s time to prepare the chicken. Clean the chicken thoroughly, removing any remaining feathers by briefly passing it over an open flame. Afterward, rinse the chicken under cold water and pat it dry with paper towels.
Generously brush the inside of the chicken with a portion of the mustard and honey sauce. Carefully stuff the chicken with the veal and onion mixture, using a spoon to pack the filling tightly inside. Once the chicken is stuffed, sew or tie the opening to ensure the stuffing stays in place during cooking.
Next, coat the entire surface of the chicken with the remaining mustard and honey sauce. Begin wrapping the thighs with thin slices of guanciale, a flavorful Italian cured meat. When the chicken is fully covered, you can protect the ends of the thighs by folding two sheets of aluminum foil into small rectangles, about 6 to 8 cm in length. This will help retain moisture and ensure even cooking.
Now it’s time to prepare the side dish. Wash and dry the potatoes, leaving the skin on. Cut them into wedges and place them in a bowl. Add salt and a drizzle of olive oil, tossing the potatoes to coat them evenly.
Transfer the chicken and potatoes to a baking dish. Cover the dish with aluminum foil and place it in a preheated static oven at 180°C (350°F) for at least 110 minutes. If using a fan-assisted oven, set the temperature to 160°C (320°F) and cook for 100 minutes. If, after the allotted time, the chicken is still pink or not fully cooked, you may need to increase the cooking time. Check the chicken’s internal temperature with a meat thermometer, ensuring it reaches at least 75°C (165°F) at the thickest part of the meat.
Once fully cooked, remove the chicken from the oven and allow it to rest for a few minutes before serving. The result will be a succulent, tender chicken filled with savory veal, caramelized onions, and aromatic herbs, accompanied by crispy, golden potatoes on the side.
This oven-roasted stuffed chicken is perfect for any special occasion or as a hearty family meal. Enjoy!
